Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew

Name: Tongseng Kambing - Javanese Sweet Soy Sauce Lamb Stew
Yield: 2 people
Cuisine: British
Ingredients: 250 gr lamb for stew, cut into chunks of bite - I use lamb neck fillet; 2 Tbsp cooking oil; 500 ml water; 150 ml coconut cream; 50 gr cabbage leaves, shredded; 2 large tomatoes, cut into quarters; 1 stalk lemongrass, bruised; 1 bay leaves; 1 kaffir lime leaves, tear of leaves to release the flavor; 5 Tbsp sweet soy sauce or more as desires; 2 tsp salt or more; 1 tsp sugar; 4 shallots; 4 cloves garlic; 1 thumb size ginger; 1/2 thumb size galangal; 1/2 thumb size turmeric or 2tsp turmeric powder; 1 tsp coriander powder; 1 tsp curry powder; 1/2 tsp ground white pepper

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Tongseng is a type of Javanese stew made with aromatic spices, herbs and meat like goat, mutton, lamb, beef or even chicken (for those who do not like the aroma of mutton or goat or lamb meat).
#indonesianfood #indonesianstew

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

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Ingredients

2 people

250 grlamb for stew, cut into chunks of bite - I use lamb neck fillet
2 Tbspcooking oil
500 mlwater
150 mlcoconut cream
50 grcabbage leaves, shredded
2large tomatoes, cut into quarters
1 stalklemongrass, bruised
1bay leaves
1kaffir lime leaves, tear of leaves to release the flavor
5 Tbspsweet soy sauce or more as desires
2 tspsalt or more
1 tspsugar
Spice Paste :
4shallots
4 clovesgarlic
1thumb size ginger
1/2thumb size galangal
1/2thumb size turmeric or 2tsp turmeric powder
1 tspcoriander powder
1 tspcurry powder
1/2 tspground white pepper

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Steps

1

Grind all the Spice Paste ingredients using a food processor. Pu a bit of oil to loosen the texture. Put a side.
2

Preheat oil in a pot. When it’s hot, add the spice paste mixture and sauté for about 3 minutes or until fragrant. Add lemongrass, bay leaves and kaffir lime leaves for another 3 minutes. Add the lamb followed by sweet soy sauce, salt, sugar and water. Bring to a boil and then lower the heat to let it simmer until the lamb is tender.
3

When the lamb is tender, add tomato pieces and shredded cabbage. Stir in coconut cream. Make sure the heat is on low. Cook until tomato and cabbage are soften but not mushy. Have a taste and add more sweet soy sauce and/or salt as needed. The stew is more at the sweet side.
4

Garnish the tongseng with crispy fried shallots and chopped spring onions. Serve with a bowl of rice.